Best Shrimp Tacos With Cucumber Salad Recipes

BOMB SHRIMP TACOS

BOMB Shrimp Tacos image

Easy shrimp tacos don't get any better than these Shrimp Tacos with Cabbage Slaw! Taco Tuesday will never be the same! Full of fresh flavor and seasoning!

Provided by Jessica Formicola

Time 45m

Number Of Ingredients 18

Ingredients

1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon white pepper
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon fine sea salt
1 pound large shrimp (, peeled and deveined)
1 tablespoon canola or vegetable oil
1 cup red cabbage (, finely shredded)
¼ cup red onion (, thinly sliced)
1/2 cup cucumber (, julineed)
1 tablespoon apple cider vinegar
½ teaspoon sugar
½ teaspoon Kosher salt
Small tortillas
Sweet Sriracha Sour Cream (, for drizzling)
Lime wedges (, for spritzing)
fresh jalapenos (, sliced )

Steps:

In a medium bowl or plastic bag, combine garlic powder, onion powder, white pepper, cumin, smoked paprika, fine sea salt and shrimp. Massage gently and then allow to marinate for 20 minutes up to 4 hours.
Heat oil in a large skillet over medium heat. When hot, add shrimp.
Cook for 2-3 minutes on each side until shrimp make a loose "C" shape. Remove from heat.
While shrimp are marinating, combine all ingredients for the slaw including red cabbage, red onion, cucumber, apple cider vinegar, sugar and Kosher salt. Toss to combine and set aside until ready to assemble.
Te assemble, place 2-3 shrimp in each tortilla, top with slaw, jalapeno slices, a spritz of lime juice and dollop of sweet Sriracha sour cream.
If you've tried this recipe come back and let us know how it was!

Nutrition Facts : Calories 167 kcal, Carbohydrate 5 g, Protein 24 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 286 mg, Sodium 1471 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

Steps:

Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

SHRIMP TACOS WITH CUCUMBER SALAD

Shrimp Tacos With Cucumber Salad image

This recipe came from Womans Day Magazine... the tacos are delicious and easy to make... I substituded the Caribbean Jerk with Adobo (and another time with Lemon Pepper Seasoning) both worked out great...

Provided by ingridmv

Categories Lunch/Snacks

Time 30m

Yield 2 Tacos, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups kirby cucumbers, sliced
1/2 cup radish, sliced
1/4 cup fresh cilantro, chopped
2 tablespoons rice wine vinegar
8 corn tortillas
24 raw jumbo shrimp, peeled (about 1 lb.)
1 tablespoon caribbean jerk seasoning (or Adobo)
2 cups green cabbage, thinly shredded
1 ripe mango, peeled and diced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons light mayonnaise
1 tablespoon rice wine vinegar

Steps:

Salad: Combine ingredients in a bowl. Set aside.
Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
Sprinkle shrimp with jerk seasoning or Adobo. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
Toss remaining taco ingredients in a bowl until blended.
To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.